elainegrey (![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
elainegrey) wrote2022-10-28 07:21 am
elainegrey) wrote2022-10-28 07:21 am
Entry tags:
(random, fermentation, garden)
We have a contract for solar installation that says "late March". The project manager started writing to us about a late December install. I wrote back that we were expecting installation in "late March." And they wrote back a bunch of "but our project schedule." AITA for writing our sales contact "What is going on? I feel like i am being treated like a project and not a customer"? I talked to our sales contact, and they noted the person was new, so hopefully the project manager received some gentle coaching on customer communications. I now have a message from the project manager, "Please note that there will be no movement on your project until January 2023 to allow our design team & project management to move forward with installs; to be completed by 2022." Which, as the sales guy points out, is better for them (as many customers, i'm sure, want to get the 30% tax rebate next year). I replied with my thanks. I feel frustration coming through the project manager's messages, they seem to want to understand. But hey, no, i don't need to explain.
Excited about:
Finding beech nuts on the massive beech trees at Town Lake Park. Should i eat them or plant them? Glorious huge trees.
My vinegar has a mother! Last weekend i siphoned the liquid out from between the sediment at the bottom and "Kahm yeast," a less than desirable layer of yeast that grows on the surface. I was hoping such an exercise might mean i'd avoid the growth again. Then i saw a little something at the place where the fig-vinegar-to-be meets the air and the jar: more yeast growth? Sigh. Later i held it up to the light, and it looked different. Unlike the yeast which forms a film on top and cracks and tears with a slight slosh, this undulated. This is pure figs and water and environmental microbiotic critters, oh right, and purchased yeast. The first batch i had been more ad hoc with me jumbling a variety of advice into the mix. It's in the fridge as i was tired of fighting kahm yeast. I've used it with tahini for a sauce for roasted brussels sprouts and to "deglaze" a pan after making a tofu rice scramble. It's OK there. I begin to ponder accumulating a jar of fruit bits in a mush in the fridge to ferment and make more home made vinegar.
Less excited about wire worm damage in the first sweet potatoes i have harvested. I really need to get beneficial nematodes and whatever that stuff is that fights Japanese beetle into the soil. Along with a ton of amendments. Bah.
Excited about:
Finding beech nuts on the massive beech trees at Town Lake Park. Should i eat them or plant them? Glorious huge trees.
My vinegar has a mother! Last weekend i siphoned the liquid out from between the sediment at the bottom and "Kahm yeast," a less than desirable layer of yeast that grows on the surface. I was hoping such an exercise might mean i'd avoid the growth again. Then i saw a little something at the place where the fig-vinegar-to-be meets the air and the jar: more yeast growth? Sigh. Later i held it up to the light, and it looked different. Unlike the yeast which forms a film on top and cracks and tears with a slight slosh, this undulated. This is pure figs and water and environmental microbiotic critters, oh right, and purchased yeast. The first batch i had been more ad hoc with me jumbling a variety of advice into the mix. It's in the fridge as i was tired of fighting kahm yeast. I've used it with tahini for a sauce for roasted brussels sprouts and to "deglaze" a pan after making a tofu rice scramble. It's OK there. I begin to ponder accumulating a jar of fruit bits in a mush in the fridge to ferment and make more home made vinegar.
Less excited about wire worm damage in the first sweet potatoes i have harvested. I really need to get beneficial nematodes and whatever that stuff is that fights Japanese beetle into the soil. Along with a ton of amendments. Bah.
no subject
Yay mother!
My experience of beech nuts from a common* is of too much worm-riddling to work around, sadly. Please say how things go for you.
Over last weekend Chun Woo and I got the big potted hot peppers and fuchsias into the house for the winter: I'd moved in the smaller ones. That left the citrus trees and figs at the front. I got the lighter citrus into the sunroom and lighter figs into the garage. During this week I've moved those heavier figs and citrus: yesterday I brought in the heaviest, a final lime.
Hurrah! Hurrah! For this morning I woke to a National Weather Service freeze warning. I very much doubt that the temperature went down to 24 F., as they said it might, but that would be too low for that lime. But now things are where they need to be for the winter.
(At Light House there was only one big heavy pot, to be moved out (those fuchsias didn't make it through to pot-going-out time), and Chun Woo helped with that, and I brought in the other pots a little earlier.)
* The then Brush Cemetery in Carbondale, Illinois.
no subject
and no clue on beech nuts, I'd probably try to grow them